The Covered Dish – Pork Chili


This week I am featuring a recipe that is bringing me a great deal of positive

comments at work. Every time I present a recipe that is rather different in

construction I wonder how it will be received. The response as indicated is

spectacular. I wrote this dish about 3 years ago, if you didn’t try it when it came

out I encourage you to go for it now.

With the cost of beef being so high it’s going to be rather expensive creating some

of our favorite beef recipes. In the Ozarks I have found the boneless sirloin chops

frequently at 2.39 a pound. This week locally they were 1.99 per pound. For a

hearty chili with ground beef, brisket or even a roast cut this is going to be about

2-3 times higher. You will also notice the use of a rue/thickening being made with

the beef stock. Everyone sorta’ looked at me strange when they saw this part of

the recipe. Don’t hesitate, it’s going to be great!

Every time I present a dish I encourage my students and guests to look into the

core of the dish to see how they might pull sections away and implement them

someplace else. Today I have grabbed a few favorite ingredients to create a white

chili recipe using this same base structure. I’ll let you know what the outcome is

in the next column.

White meat versus white meat? What do I mean? Well, if the pork is extremely

lean you will notice it is about 30-40 calories less than white chicken breast. Thus

a good reason to choose pork over chicken. Of course I did fry the pork meat so I

added in more cholesterol/fat going in this direction.

While I was typing the above paragraph I stopped and went to the kitchen and

created a white chili form that I am trying to name. It turned out beautiful using

the chili format above. Next week I’ll present it to you in plenty of time for the

cooler fall weather and sporting events/tailgating. There will ‘tons’ of variations,

all I can say is start saving chicken stock.

Tonight is football and I’m trying to get all the loose ends wrapped up so the rest

of week goes smoothly. You moms know what I’m talking about. The house

is picked up and tidy, kitchen clean, laundry all caught up and meal planning is

complete for the rest of the week.

Don’t forget I will be in McPherson, Kansas the first Saturday in October doing

my ‘Tailgating’ class. I’ll be full of tips and lots of yummy dishes to assist you in

the gatherings to come. On the fence about your winter travels? Solution? Join

me in March for my culinary cruise! Visit my website to check out all the details. Simply yours, The Covered Dish.

Soul Warming Pork Chili

3 pounds boneless sirloin chops

3/4 cup flour

1 1/2 teaspoons Black Kettle Seasoning Salt

2/3 cup canola oil

2 medium onion, chopped

8-9 tablespoons flour

4 cups low sodium beef stock

*5 tablespoons chili powder

3 teaspoons cumin

1 teaspoon black pepper

1 teaspoon hot sauce

1 (4 ounce can) whole chilies, chopped slightly large

2 (15.5 ounce) cans chili beans

1 (15.5 ounce) can pinto beans

3 (14.5 ounce cans Tomatoes, Classic

(Contains celery, green peppers and onion pieces)

Heat oil in large skillet over medium/medium low heat. Mix flour and 1 1/2

teaspoons Black Kettle into a dredging dish, blending. When oil is hot begin frying

the chops, turn browning nicely on both sides. While the meat is cooking chop

the onion, leave somewhat big, not diced. Drain the cooked chops on paper

towels and sauté the onion in remaining oil and drippings. Remove onions,

draining well. Stir in 8-9 tablespoons of flour into drippings. (Once while making

an additional tablespoon of oil was necessary!) Add 4 cups of beef stock and

cook until thickened and boiling. Add only 3 tablespoons of chili powder, cumin,

pepper and hot sauce; stir to blend. Using a chef’s knife dice the chops into about

1/2 inch pieces, place in large stockpot. Add onions, chopped chilies, beans and

tomatoes. Stir to blend all ingredients. Lastly, add the mother/rue for the skillet

to the entire mixture. Heat on Medium low until it comes to a boil; reduce to

simmer for at least a couple of hours to blend.

Garnish the chili with pepper jack cheese, fresh onions or cilantro.

The original goal was to come up with a good pork chili that had a rich and creamy

sauce. The fried sirloin chops and gravy style sauce produced what I was seeking.

Another option would be to lighten the dish by grilling or smoking the chops.

*Chili powders can have varying degrees of heat. The container on hand was

about 6 months old and 5 tablespoons were used. You may need less if the

container is extremely fresh. Thus the reason for using only 3 tablespoons to

start. Sample the heat of the chili, then add more powder as necessary.

Variations: Use different types of chili powders, hot sauces, mixes or paprika.

Add more green chilies or for intense heat, jalapenos!

Prep: One Hour

Servings: 8-10

Cost: Not including oil, spices and flour, approx. $15.00


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